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Saturday, January 3, 2015

Eggs Florentine

Eggs Florentine

The bechamel sauce can be made up to 1
day in advance and kept in the refrigerator. Place a piece of plastic
wrap or waxed paper directly on the surface of the sauce to prevent a
skin from forming.

ingredients

For Creamed Spinach:

1 package frozen chopped spinach

1 1/2 tablespoons butter

1 1/2 tablespoons all-purpose (plain) flour

1 cup milk

Freshly grated nutmeg

1/4 cup grated Parmesan cheese

For Eggs:

4 large eggs

directions

FOR CREAMED
SPINACH: Place the spinach in a small saucepan and cover tightly. Cook
over low heat for about 8 minutes, removing the lid for the final 3
minutes to evaporate the liquids. Drain. In another pan melt the
butter, stir in the flour, then add the milk and whisk constantly to
make a bechamel (white) sauce. Stir continually as it thickens. Season
to taste with salt, pepper and nutmeg, then stir in the well-drained
spinach and the cheese. Set aside, keeping warm.

FOR EGGS: Poach the eggs until the whites are set but the yolks are still soft.

TO SERVE: Spoon a
mound of creamed spinach in the center of each plate and make a well in
the center. Remove the eggs with a slotted spoon and place one on each
bed of spinach. Serve at once, with buttered toast.

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About Me

I’m a professional Esthetician specializing in treating Acne and I’m also a Beauty Advisor during the day. I’m passionate in helping others have beautiful skin. But at night I am whipping up decadent desserts, amazing pies, and delicious, healthy meals. Cooking for me is an expression of my creative side and I enjoy making meals for friends, family and co workers.